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Duck in a Can in Toronto?

vivsuen May 5, 2009 08:17 AM

On a recent pilgrimage to Montreal, we hit up Au Pied de Cochon and I have discovered a new addiction: Canard en Conserve. At APDC, this marvellous invention is a tin can opened tableside to reveal a roasted duck breast, some foie gras, and braised vegetables. The whole thing gets dumped onto a plate over a crouton and some mashed potatoes and it is *heavenly*.

Someone told me that you can get this in Toronto, too. Anyone have any idea where?

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  1. c
    CoffeeAddict416 RE: vivsuen May 5, 2009 08:48 AM

    I've only ever seen it sold at Le Celestin but you might be able to find it elsewhere. There's tons of brands in France that are tasty but the particular one at celestin is so-so. I know they sell duck confit at many places an this is pretty much the same thing.

    1. CheddarCheese RE: vivsuen May 5, 2009 09:56 AM

      You may get something similar at Cafe Du Lac on Lakeshore Blvd W in the Mimico area. I have not tried it therefore I can not recommend it but they sometimes have a menu item called Duck in a jar. I can only assume this is an imitation of the APDC version.

      Here's a link to their website:


      Cafe du Lac
      2350 Lake Shore Blvd W, Toronto, ON M8V, CA

      1 Reply
      1. re: CheddarCheese
        tjr RE: CheddarCheese May 5, 2009 06:33 PM

        I think this is similar (haven't tried), but it's probably not the same as the APDC version.

      2. a
        Arcadiaseeker RE: vivsuen May 5, 2009 10:12 AM

        They have something similar at Pain Perdu believe it or not -- I bought a can thinking my husband would think it was great but it's still sitting in our pantry....worth trying them but maybe call first since it was about a year ago that I bought it.

        1. c
          CoffeeAddict416 RE: vivsuen May 5, 2009 10:15 AM

          it should be noted that duck in a can was around long before APdC

          8 Replies
          1. re: CoffeeAddict416
            FrancoYYZ RE: CoffeeAddict416 May 5, 2009 10:25 AM

            Canard Confit has been around for 100+ years.

            1. re: FrancoYYZ
              jamesm RE: FrancoYYZ May 5, 2009 10:32 AM

              What about that place in the distillery district that opened recently and specializes in imported specialties from Quebec. The name escapes me at the moment.

              1. re: jamesm
                Snarf RE: jamesm May 5, 2009 10:34 AM

                You mean A Taste of Quebec. The have duck confit, and some excellent dried meats and cheeses, but none of Martin Picard's products.

                1. re: Snarf
                  jamesm RE: Snarf May 5, 2009 10:55 AM

                  Yep, that's the place. thanks.

                  Is Martin Picard the only source?

                  It might be worth inquiring as to whether they will special order some.

                  1. re: jamesm
                    FrancoYYZ RE: jamesm May 5, 2009 10:57 AM

                    Might be the only source

              2. re: FrancoYYZ
                torontofoodiegirl RE: FrancoYYZ May 5, 2009 12:40 PM

                I'm not sure what the Toronto versions of Duck in a Can (referred to above) are like, but the APDC Duck in a Can is far more than plain duck confit (which I think some posters may think - eg. FrancoYYZ). It's a delectable conconction involving duck, foie gras, veg, etc....possibly the most fattening thing I've ever eaten, but sooo delicious.

                1. re: torontofoodiegirl
                  jlunar RE: torontofoodiegirl May 5, 2009 03:44 PM

                  APDC's Duck in a Can ingredient list: (translated from French... badly... and also in below flickr stream:)

                  - 1/3 Marget
                  - 100g of Foie Gras
                  - 50ml of Balsamic Meat Glacee Vinaigre
                  - 180 ml Cabbage Demi beurre
                  - 1/2 Garlic Head
                  - 2 thyme branches

                  I can't figure out how they cook it so it turns out so nice. T_T But it was really yummy. If you want a spoiler, I took a video of the uncanning when we went last month: http://www.flickr.com/photos/jlunar/3...


                  1. re: jlunar
                    Snarf RE: jlunar May 5, 2009 09:42 PM

                    Bought the English version of the book. What's missing from your version is that it is uncanned on a bad of celeriac puree with nut oil. Still would love to try the original.

            2. l
              Lavender Chocolate RE: vivsuen May 5, 2009 06:19 PM

              Duck in a friggin can dude...sick.

              1 Reply
              1. re: Lavender Chocolate
                Non Doctor RE: Lavender Chocolate May 6, 2009 09:22 AM

                It is in fact quite magical!

              2. h
                hungry_pangolin RE: vivsuen May 6, 2009 08:24 AM

                Back when I lived at St Clair and Yonge, the Ziggy's in the St Clair Centre (I think that that was the name) on the north east corner had tinned duck confit. It was a great supermarket.

                7 Replies
                1. re: hungry_pangolin
                  foodyDudey RE: hungry_pangolin May 6, 2009 10:00 AM

                  Duck in a can as served at APdC is quite different from any duck confit I've had.

                  1. re: foodyDudey
                    atomrobin RE: foodyDudey May 11, 2009 07:52 AM

                    There seems to be a bit of general confusion concerning duck confit and "canard en conserve" as served at APC. Loosely translated it reads as preserved duck, however it is completely different than duck confit.

                    Duck confit is the otherworldly result of taking tough, gristly otherwise unappealing duck legs and turning them into something truly special. you salt the legs for a few hours (or overnight) and then cook them slowly submerged in duck fat until the meat falls off the bone. The result is salty, tender, and delicious.

                    APC's Duck-in-a-can is completely unrelated to the process of confiting. However, the result is equally amazing. Somebody above posted they didn't know how it was cooked so well - here's your answer. The ingredient list above is correct, and all of that is stuffed into the can RAW. So, the "Canard en Conserve" is a misnomer. There is so preservation of any sort happening here. The cans are then plopped into boiling water for a bit (to tell you how long would ruin the mystery) and then taken out, dried off and then the label is applied. Then the can is brought to your table, opened and dumped ceremoniously onto your delicious crouton and cauliflower puree.

                    1. re: atomrobin
                      tjr RE: atomrobin May 11, 2009 08:15 AM

                      While the French verb "conserver" means to preserve, "en conserve" doesn't mean "preserved," it means "in [a] can," hence "duck in a can." Canning might imply preservation of the food, but in this case it isn't a misnomer as it's being used in the literal sense of the words.

                      APDC's duck in a can is completely different from confit, though, so you've got that right!

                      1. re: atomrobin
                        FrancoYYZ RE: atomrobin May 11, 2009 08:39 AM

                        Its 28 mins in boiling water.

                        1. re: FrancoYYZ
                          Snarf RE: FrancoYYZ May 11, 2009 08:59 AM

                          The book says "exactly 27 minutes."

                          1. re: Snarf
                            redearth RE: Snarf May 11, 2009 09:33 AM

                            If it was exactly 27 minutes that they cooked it for when I had it at APDC, then it was too long, as my duck breast was horribly overcooked and chewy. A real waste of a beautiful piece of meat that should never be cooked past medium, at the very most.

                            1. re: redearth
                              sloweater RE: redearth May 11, 2009 09:44 AM

                              I had the same experience last summer. The duck breast was cooked well past medium. I felt like I had been hoodwinked by a gimmicky piece of marketing.

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